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Easy Herbed Wild Rice Pilaf

Jessica T. Brown
A wholesome, fiber-rich Herbed Wild Rice Pilaf combines wild and brown rice with fresh thyme and parsley for a savory, vegan side dish that is easy to prepare, flavorful, and perfect for everyday meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Plant-based, Vegan
Servings 10 people

Equipment

  • Large Stock Pot
  • 1 Chef’s Knife
  • Measuring Cups & Spoons
  • 1 Wooden spoon
  • 1 Fork

Ingredients
  

  • 1 1/2 tbsp Vegan Margarine
  • 1 1/2 cups Onion finely chopped
  • 3 cloves Garlic minced
  • 3/4 cup Wild Rice uncooked
  • 1/2 cup Long Grain Brown Rice uncooked
  • 3/4 tbsp Thyme chopped
  • 2 cups Vegetable Broth
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Bay Leaf
  • 1/4 cup Parsley chopped

Instructions
 

  • Melt Margarine and Sauté Onions: In a large stock pot, melt the vegan margarine over medium-low heat until fully liquefied.
    Add the finely chopped onions and cook for 8–10 minutes, stirring occasionally, until the onions turn translucent and soft.
    This gentle cooking process releases the onions’ natural sweetness and forms a flavorful base for the pilaf.
  • Add Garlic and Cook Briefly: Add the minced garlic to the onions and sauté for 1–2 minutes, stirring frequently to prevent burning.
    The garlic should become fragrant without browning, as overcooked garlic can taste bitter and overwhelm the delicate rice flavors.
  • Toast the Rice with Herbs: Increase the heat to medium-high and stir in the wild rice, brown rice, and chopped thyme.
    Cook for about 1 minute while stirring constantly to lightly toast the grains, which enhances their nutty flavor and helps them maintain a firm, separate texture during simmering.
  • Incorporate Broth and Seasonings: Pour in the vegetable broth, then add salt, black pepper, and the bay leaf.
    Stir briefly, then bring the mixture to a boil over medium-high heat.
    Boiling ensures that the rice begins absorbing the liquid evenly, setting the stage for tender, fully cooked grains.
  • Simmer Covered and Undisturbed: Reduce the heat to low and cover the pot with a tight-fitting lid.
    Allow the rice to simmer gently for 1 hour, without stirring, until both the wild and brown rice are tender.
    The low, steady heat ensures even cooking and prevents the rice from becoming mushy.
  • Finish with Parsley and Fluff: Remove the pot from heat and let the rice stand covered for 10 minutes.
    Discard the bay leaf, then use a fork to fluff the rice, gently incorporating the chopped parsley.
    This final step keeps the grains separate while adding a fresh, herbaceous flavor, resulting in a perfectly light and aromatic pilaf ready to serve.

Notes

  • Use a combination of wild rice and brown rice for a nutty flavor and chewy texture.
  • Do not stir the rice while simmering, as it can become mushy.
  • Adjust salt and pepper to taste after cooking for balanced flavor.
  • Fresh herbs like parsley and thyme add brightness and antioxidants; dried herbs can be used if needed.
  • The pilaf can be made ahead and reheated gently before serving.
  • For added richness, a small splash of olive oil or vegan butter can be stirred in before serving.